To use this Roll biscuit prescription Montersino Luke, he is very well rolled, I got even, though usually a problem with that :). If you have not peeled hazelnuts, then clean it by yourself is very simple, you need a couple of minutes in a frying pan fry the nuts, after which the skin comes off easily from a light rubbing with your fingers. Cream turns a little more than you need to roll, so you can either reduce the amount of cream, or just spread out the remaining cream over ice-cream bowls. Do not try to put all the cream into a roll, then roll is thick, uncomfortable and will curdle narezatsya bad (I’m a little too far with cream). For recipe thank Mary DolceVita now preparing to home. Congratulations to all a Happy New Year and Merry Christmas!
Egg Chicken — 2
Egg protein — 2
The egg yolk — 2
Flour — 70 g
Sugar — 80 n + 1 tablespoons
Vanilla — pinch
Praline of hazelnut:
Purified fnduk — 50 g
Sugar — 50 g
Chocolate — 150 g
Cream (33% ) — 560 ml
Hazelnut — 100 g for decoration
1. To make pralines sugar 1/3 spread to the pan and heated until completely melted. Then add another 1/3 of the sugar, again rasplavlivaem, add the remaining sugar, melt the caramel and remove from heat. Pour it into the nuts, spread out on the parchment paper, giving freeze, broken into pieces and grind in a blender.
2. To prepare the cream melt the chocolate in a water bath, remove from heat and mix with praline. 160 ml Sivok warm up and add to the mixture in small portions. Add the cream to the remaining 400 meters of cold cream, stir and remove refrigerate at least 3 hours.
3. To prepare the sponge cake, beat whites with a pinch of salt in a solid foam, add 1 tablespoons sugar, continuing to whisk. Combine the egg yolks with whole eggs and sugar and beat until fluffy white mass (about 7 minutes). We sift the flour 2 times. Add a third of the flour into the dough, mix with a spatula from the bottom up, add a third of the proteins in the same mix. Thus we introduce all the flour and proteins. We spread the dough on a baking sheet, the laid paper baking, flatten and send in a preheated 180 degree oven for 12 — 15 minutes. We take out the cake from the oven, turn over and gently remove the parchment paper. Again we turn to the other side of the sponge on a towel and turn hot roll with a towel. Let cool completely.
4. After cooling the cream, beat it with a mixer until a thick, lush cream. Fully unfold biscuit cream lubricates and turn it into a roll. The surface of the roll lubricates the remaining cream and sprinkle with coarsely chopped hazelnuts. Remove each roll in the refrigerator at least 1 hour. Bon Appetit!